This bread, Apricot Date Bread, is made with dried apricots, date and walnuts.  It will go well with a hot cup of tea, on a Sunday morning…

Apricot Date Bread Recipe

Apricot Date Bread

½ cup dried apricots, cut into strips

Boiling water

½ cup chopped dates

½ cup chopped walnuts

1 cup firmly packed brown sugar

1 ½ cups milk

¼ cup oil

1 egg

2 ¾ cups flour

¾ tsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

Heat oven to 350 F.  Grease and flour bottom only of 9×5 inch loaf pan.  In a small bowl, cover apricots with boiling water and let stand 5 minutes; drain.  Add dates and walnuts.  In a large bowl, combine brown sugar, milk, oil and egg; mix well.  Add flour, baking powder, baking soda and salt to brown sugar mixture, stirring just until moistened.  Stir in apricots, dates and walnuts.  Pour into prepared pan.

Bake at 350 F. for 60 to 70 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator.   1 loaf

Orange Cream Cheese Spread

8 oz. cream cheese, softened

¼ cup orange marmalade

In small bowl, beat cream cheese until light and fluffy.  Gradually add orange marmalade, beating until well combined.  Refrigerate.     1 cup

(Recipe for the Apricot Date Bread recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

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